A Word About Organic

Choosing organic - the basics

We’re growing, eating, home-preserving and cooking more delicious wholesome fruits and vegetables. However, biting into that apple or munching on that stalk of celery may be exposing you or your family to something that might bite back in years to come.

Okay, the bad news first. Pesticides. Small doses of agricultural chemicals may be causing lasting damage to human health. Many commonly used pesticides have direct links to endocrine disorders, autoimmune diseases, neurological and behavioral disorders, ADHD, autism and cancers. Children and fetuses are most vulnerable to pesticide exposure due to their less-developed immune systems and because their bodies and brains are still developing.

Now here’s the good news! Consumers can reduce their pesticide exposure by almost 90 percent if they buy organic, avoid eating the most contaminated foods and choose the least contaminated foods instead!

The Dirty Dozen
The following are known to contain the greatest amount of pesticide residue. Many pesticides are present on the peels of fruits and veggies we eat whole. Peeling and washing may help reduce but not eliminate pesticide exposure. Plus, peeling may result in the loss of valuable vitamins and nutrients, especially fiber, most often concentrated in the peel. Consider buying organic instead. These are listed in ascending order, starting with those containing the highest levels of pesticide contamination.

The Clean 15
The following are known to have the least amount of pesticide residue. They are listed in ascending order, starting with those containing the lowest levels of pesticide contamination.

Onions 9. Cabbage

Avocados 10. Eggplant

Sweet corn 11. Papaya

Pineapple 12. Watermelon

Mangoes 13. Broccoli

Asparagus 14. Tomatoes

Sweet peas 15. Sweet potatoes

Kiwis

A word about organic
The National Organics Standards Program, a government regulated and third party certified program, prohibits the use of chemical pesticides, herbicides, fertilizers and fungicides. Certified organic farmers may only use those methods that are deemed acceptable by the program’s strict rules and regulations. Therefore, any chemical residues found on organic foods are at a minimum, if not at all. When you choose USDA certified organic, you can be certain that those foods were grown to very specific guidelines that are consistent from farm to farm, no matter how large or small. Learn more about farms and organics from the farmers themselves by connecting to the Midwest Organic and Sustainable Education Service.

What to ask at the farmers market
Farmers markets are a great resource for getting fresh local produce into your kitchen. Not all farms are USDA certified organic. Some may say they farm sustainably or beyond organic and some may claim nothing other than “farm fresh.” If they aren’t USDA certified organic, talk to the farmer or farm stand operator and ask how they grow their crops, what kinds of farm chemicals they use and how they manage weeds. It’s always better to know.